Slice or Roll?
There are perhaps few restaurateurs in Asia who would go to the time and trouble of hiring a Neapolitan master builder to import hundreds of Italian bricks and build a custom wood-fired oven in Shanghai, but such is the devotion of chef-patron Guido Esposito to authenticity, that that’s exactly what he did, in addition importing 80% of his ingredients from Italy.
The result, needless to say, has been success closely followed by expansion. Not content with having Shanghai’s favourite and most successful pizzeria in Changle Lu, Esposito has recently relocated his second branch to brand new premises in Nanhui Lu, retaining all the friendly, relaxed neighbourhood taverna atmosphere of the original, but with a fresh blast of limoncello yellow walls, gingham tablecloths and sunny mezzanine floor.
The decor may have changed, but the menu favourites all remain from carpaccio di tonno to melanzana, as well as multiple pastas from salmone e vodka or puttanesca rigatoni, but without doubt the main event is the 16-strong Neapolitan-style thin crust pizza menu. Cooked to order with seasonal toppings and the perfect crisp/char fire-fresh crust, don’t miss the delicate Consul’s Choice with eggplant, the spicy sausage-laden Diavola, or sinfully unctuous Quattro Formaggi. Slice or roll, you choose!